• 1 qt milk
  • ½ cup water
  • pinch salt
  • cup short-grain rice
  • ½ cup sugar
  • 1 lemon peel
  • 1 egg
  • 1 teaspoon vanilla extract
  • pinch cinnamon


1. Wash rice (My favorite method: put rice in a wire mesh strainer and run under the tap for a minute, shaking as you rinse).
2. Stovetop Method: Bring milk, water, salt, rice and sugar to a boil over medium heat in a heavy bottomed pan. Lower heat and then simmer uncovered for one half hour, stirring occasionally. Add 3 inches of lemon peel and continue to simmer, stirring occasionally, for another half hour. Check to see if mixture is thick and coats a spoon. If it is not thick enough continue simmering until thickened. This may take another 5 or 10 minutes. Take off heat.
3. Beat the egg. Add a few spoonsful of the rice mixture to the beaten egg and stir. Then add the egg mixture to the rice mixture and stir well. Put back over low heat for a couple minutes continually stirring, until it seems to thicken further.
4. Oven method: Preheat oven to 350 degrees F. Put the milk, water, salt, rice and sugar in a shallow lightly buttered pan (a 13" x 9" x 2" works, size is not crucial) and bake for about an hour - check once it starts to boil, and give it a stir now and then, maybe every 15 minutes. When it coats the spoon as described above (it may take more or less than an hour, depending on the fervor of your oven), it's ready for the egg. Beat the egg. Add a little of the hot rice mixture, and stir well. Add it all back to the pan of baked rice and stir well. Let it bake a little longer until it thickens further, stirring once.
5. To finish: You may wish to dig out the lemon peel, or leave it as a surprise. Add vanilla, pour into serving dishes and sprinkle with cinnamon. Refrigerate.


Roundeye, Vegetarian Dishes


Cyntha "Thoid" Geno


4 servings


European : Mediterranean : Italian